The Italian markets are full of huge red and yellow capsicums, but never green. There are many ways to prepare them, but roasted like this they can be served not just alongside this baked ricotta, but also as a vegetable to accompany barbecues or grilled meats.
Serves: 4-6
INGREDIENTS
4 red capsicums
⅓ cup olive oil
4 cloves garlic, sliced
1 teaspoon fennel seeds
1 teaspoon sweet smoked paprika
2 tablespoons thyme leaves
Ricotta
500 grams well drained ricotta
1 egg
1 egg yolk
3 tablespoons finely grated Parmesan
100 grams feta, finely crumbled
¼ cup stuffed green olives, finely chopped
¼ teaspoon chilli flakes
3 tablespoons chopped fresh herbs
1 tablespoon olive oil
½ teaspoon sweet smoked paprika
3 cup capacity baking dish, brushed with oil and the base lined with baking paper
METHOD
Preheat the oven to 180°C.
Cut the capsicums into quarters, leaving the green stems on if possible, and remove the seeds and membrane.
Combine the oil, garlic, fennel, paprika and thyme. Arrange the capsicums on a baking tray and spoon the oil mixture into the quarters. Season and roast until tender but not falling apart. Set aside to cool.
Ricotta: Combine all the ingredients except the oil and paprika in a bowl and season. Tip into the baking dish and level the top with a fork. Drizzle with the oil then sprinkle over the paprika. Place in the oven and bake about 40 minutes until firm and golden.
To serve: Arrange the capsicums on a platter – carefully lifting the capsicums to keep the juices inside each one – and serve the ricotta either in the baking dish if serving warm, or turned out when cold, sliced and placed alongside the vegetables.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!